Culinary Intern, Wolfgang Puck Catering / Dallas, TX

About the role

Wolfgang Puck Catering is seeking a Culinary Intern to gain hands‑on experience working alongside professional chefs and food‑service leaders in a fast‑paced, real‑world environment. The internship provides immersion in daily operations of contract food service, offering practical skills, industry insight, mentorship, and exposure to the business side of food service.

Location: Perot Museum of Nature of Science, 2201 North Field Street, Dallas, TX 75201.

Responsibilities

• Support daily culinary operations including food preparation, service, and kitchen organization.
• Execute menu items following standardized recipes and presentation guidelines.
• Uphold food safety, sanitation, and uniform standards.
• Assist with receiving, storage, inventory, and purchasing.
• Contribute to guest service excellence, innovation, and problem‑solving.
• Assist with catering and special events, from preparation and set‑up to execution.
• Operate kitchen equipment safely and efficiently.
• Participate in associate learning and development activities.
• Gain exposure to financials and quality‑assurance aspects of food service.

Learning Objectives

• Develop awareness, understanding, and practical skills to work effectively in diverse, inclusive hospitality environments.
• Obtain hands‑on experience across a variety of culinary and food‑service functions through observation, mentorship, and active participation.

Requirements

• Currently enrolled in an accredited college or university pursuing a degree in Culinary Arts (or related culinary program).
• Meet the university’s GPA requirement for internship eligibility.
• Successful completion of sanitation standards training.
• Successful completion of relevant knife‑skills and/or introductory culinary coursework.
• Availability to work 20–40 hours per week based on business needs and internship requirements.
• College credit is not required; documentation will be provided if necessary.

Desired Skills & Interests

• Interest in culinary, baking, or pastry arts.
• Knowledge of farm‑to‑fork practices and sustainability in food service.
• Commitment to reducing the carbon “foodprint.”
• Understanding of food safety and quality‑assurance principles.

Pay

$18.00 per hour.

Schedule

Full‑time; exact hours to be discussed further upon interview. Interns must be able to work 20–40 hours per week based on business needs.